One Pan Chicken With Butter Noodles

You will have no leftovers with this one pan chicken with butter noodles. It’s so delicious and is a perfect leftover for lunch the next day if you do have leftovers. You probably have all the supplies in your fridge and pantry.

Ingredients for One Pan Chicken with Butter Noodles

• Boneless, Skinless Chicken Breasts: 3-4 chicken breasts work are great for an average family but you can easily adjust.
• Egg Noodles: Add these to your Walmart pick up list because they are great to have on hand
• Butter: I prefer the real stuff VS margarine because of the flavor. I use unsalted butter and adjust the salt below
• Garlic: You can use fresh garlic or simply buy a bottom of minced garlic
• Chicken Broth: I prefer low sodium, but if you are using regular broth, adjust your salt below.
• Parsley: totally optional, but it makes it look fancy
• Salt and Pepper: Use both to add flavor to your chicken.

Instructions

Sear the Chicken: Heat a large skillet over medium-high heat and melt a tablespoon of butter until it starts to bubble. Season both sides of the chicken breasts with salt and pepper, then place them in the skillet. Sear for about 5 minutes per side, or until they’re beautifully golden and fragrant.

Add the Garlic and Broth: Once the chicken is browned, add the minced garlic and sauté for about a minute until it becomes aromatic. Pour in the chicken broth and bring the mixture to a boil—this step helps infuse the chicken and noodles with rich flavor.

Add the Noodles: Stir in the egg noodles and make sure they’re coated in the broth. Let everything simmer together for 8–10 minutes, or until the noodles are cooked al dente and have absorbed that savory goodness.

Finish with Butter and Parsley: When the noodles are tender, remove the skillet from the heat and stir in the remaining butter until melted and silky. Sprinkle fresh parsley over the top for a pop of color and a boost of fresh flavor.

This One-Pan Chicken with Buttered Noodles is not only incredibly easy—it’s fast enough to whip up on those busy nights when takeout feels tempting. Enjoy!

One Pan Chicken With butter Noodles

Better than take out chicken and noodle recipe

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

• 3-4 boneless skinless chicken breasts
• 8 oz egg noodles
• 4 tbsp real butter
• 4 cloves garlic minced
• 2 cups low-sodium chicken broth
• ¼ cup fresh parsley chopped
• Salt and pepper to taste

Method

 

1. Sear the Chicken: Heat a large skillet over medium-high heat and melt a tablespoon of butter until it starts to bubble. Season both sides of the chicken breasts with salt and pepper, then place them in the skillet. Sear for about 5 minutes per side, or until they’re beautifully golden and fragrant.
2. Add the Garlic and Broth: Once the chicken is browned, add the minced garlic and sauté for about a minute until it becomes aromatic. Pour in the chicken broth and bring the mixture to a boil—this step helps infuse the chicken and noodles with rich flavor.
3. Add the Noodles: Stir in the egg noodles and make sure they’re coated in the broth. Let everything simmer together for 8–10 minutes, or until the noodles are cooked al dente and have absorbed that savory goodness.
4. Finish with Butter and Parsley: When the noodles are tender, remove the skillet from the heat and stir in the remaining butter until melted and silky. Sprinkle fresh parsley over the top for a pop of color and a boost of fresh flavor.

Notes

You can easily add other veggies to this.

Makes a great lunch the next day if you have leftovers